Cabecera Agrovin
Winemaking » Stabilisers
Stabilisers

Stabilisers inhibit the precipitation of tartaric salts and/or stabilise colour. They are used in finished wines.

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   Reference

Description

Gomasol OPTIMA
(E-414) Selected gum arabic, preparation liquid
Stabilizes colloids. Ideal for treatments combined with CMC (Estabicel)

Gomasol SEDA
Blend of gum arabic and mannoproteins, preparation liquid.
Exceptionally enhances flavour perception before bottling.

Gomasol PRO

(E-414) Selected Acacia Senegal gum arabic, preparation liquid
Stabilizes colourants. Protects bottled wines against instability

Gomasol INSTANT

(E-414) Selected Acacia Seyal gum arabic
Enhances silky mouthfeel and preserves aroma

Gomasol PHI

(E-414) Selected Acacia Seyalgum arabic, preparation liquid
Increases tartaric stability and enhances silky mouthfeel

Estabicel

Cellulose gum (CMC) preparation in solid or liquid form used in tartaric stabilization of wines

Cremorvin

(E-336i) Potassium bitartrate
Accelerates bitartrate stabilization and precipitation in wines

Estabitart

Potassium bitartrate and PVPP
Improves tartaric stabilization and protects against oxidation

Metavimon

(E-353) Metatartaric acid
Inhibits tartaric precipitation